Thai Vegetable Stir-fry

Ingredients

• 3 medium cloves garlic, peeled
• 2 jalapeno peppers, seeded and chopped
• ½ tsp grated lemon peel
• ½ tsp grated lime peel
• 14 oz can lite coconut milk
• 1 lb mixed vegetables (about 4 cups):
  • fresh mushrooms, quartered;
  • sliced asparagus
  • sliced bell peppers
  • water chestnuts, halved
  • 1 small bok choy, stems sliced and leaves left whole
• ¼ to ½ tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice
• 10 fresh basil leaves, slivered

Directions

1. In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
2. Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well.
3. Simmer 1 minute.
4. Add all vegetables and season to taste with salt and pepper.
5. Simmer 10 minutes.
6. Stir in red pepper flakes, soy sauce, lime juice and basil.
7. Simmer 5 minutes.
8. Serve hot.